Easy Delicious Garlic Pasta With Veggies Food
EASY PASTA PRIMAVERA RECIPE
Simple pasta primavera with roasted vegetables and dressed in a light sauce using the pasta cooking water, extra virgin olive oil, lemon zest and a little Parmesan cheese. I use a medley of vegetables, and you can feel free to change them up depending on what is in season! This is a great way to keep your primavera exciting and delicious. If you want to add some extra protein, throw in some quick lemon chicken or grilled shrimp skewers.
Provided by Suzy Karadsheh
Categories Main Course
Number Of Ingredients 16
Steps:
- Heat oven to 450 degrees F.
- Place the vegetables in a large mixing bowl. Add garlic, oregano, and thyme. Season with a big pinch of kosher salt and black pepper. Drizzle a good amount of extra virgin olive oil. Toss to coat.
- Transfer the vegetables to a large sheet pan (or two if needed). Spread them out well. Roast in heated oven for about 20 minutes (stirring half-way through).
- While the vegetables are roasting, cook the pasta in salted boiling water according to package (about 10 to 12 minutes). Reserve some of the pasta cooking water. Drain pasta.
- Transfer pasta to a large bowl and season with salt and pepper, and if you like, a little oregano and fresh thyme. Add the vegetables in. Add the tomatoes and lemon zest. Add a bit of the pasta cooking water, a bit of extra virgin olive oil. Toss to combine.
- Sprinkle Parmesan cheese and serve immediately.
Nutrition Facts : Calories 302.8 kcal, Carbohydrate 52.1 g, Protein 13.2 g, Fat 3.6 g, SaturatedFat 1.7 g, Cholesterol 5.7 mg, Sodium 162 mg, Fiber 5.8 g, ServingSize 1 serving
PASTA WITH FRESH VEGETABLES
Looking for a recipe with summer flavor? This delicious vegetable pasta dish is so easy to prepare and a great way to use up your garden-fresh veggies. It's also hearty and nutritious but still lower in fat and calories! -Laurie Couture, Swanton, Vermont
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions; drain. , Meanwhile, in a large nonstick skillet, saute carrots in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in tomatoes, broccoli, squash, green pepper and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 8-10 minutes., Stir in pasta; sprinkle with cheese.
Nutrition Facts : Calories 205 calories, Fat 4g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 244mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 4g fiber), Protein 7g protein.
EASY DELICIOUS GARLIC PASTA WITH VEGGIES
This recipe and variations of it are basically a food group in our house. It's just so versatile and easy (and healthy too) -- you can basically use whatever vegetables you like or have on hand. The saltiness combined with the savouriness of the parmesan cheese just make it so addictive. Half the time I make this, I add the diced tomatoes, and the other half I leave them out -- the original version of this recipe just uses the olive oil and garlic, but the tomatoes are also really nice (depends if you want a pure oil-based sauce or more a very thin marinara sauce - both are great). I use lots of garlic, as it's hard to have too much, but you can adjust to your taste. Also, adjust the oil to your preferred level - I love olive oil, but I can understand people on a diet may want to watch it. You can really use any noodles you like. I started off with spaghetti, but have since used linguine, fettucini, or even short pasta like rigatoni - all of which work very well!
Provided by chefdownunda
Categories One Dish Meal
Time 28m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare pasta according directions and drain when cooked.
- If you are using diced tomatoes (which I highly recommend for extra flavor), drain the tomatoes of liquid and set aside. If you want the pasta to have a thinner sauce, keep the juice.
- Meanwhile, pour enough olive oil to coat the pasta and whichever vegetables you are using into large pot over high heat.
- Add garlic and onions to pot.
- Cook until garlic takes on a nice golden brown color.
- If you are using diced tomatoes, add them to the mix.
- Quickly add whichever vegetables you are using to pot (I use frozen vegetables just because it's easier and no one seems to notice). If you use all the suggested veggies in the recipe, add them in the order: frozen veggies, capsicum, spinach, spacing out when added so they're all cooked to your liking.
- Cook veggies until heated throughout or tender-crisp.
- At this point, taste the veggie mix and if desired, add basil, salt and pepper to taste (sometimes I leave out pepper and basil), and retaste.
- Add the pasta and toss to coat.
- Serve with grated parmesan cheese on top if desired.
- Enjoy!
Nutrition Facts : Calories 885.8, Fat 33.3, SaturatedFat 5.3, Cholesterol 105, Sodium 546.9, Carbohydrate 125.5, Fiber 11.8, Sugar 17.4, Protein 24.9
PASTA AND VEGGIES IN GARLIC SAUCE
Big garlic flavor and a little heat from red pepper flakes help perk up this fresh-tasting pasta dish recommended by Doris Heath of Franklin, North Carolina.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute garlic and pepper flakes in oil for 1 minute. Add garbanzo beans and tomatoes; cook and stir for 2 minutes. Add spinach and salt; cook and stir until spinach is wilted. , Drain pasta; add to vegetable mixture. Sprinkle with Parmesan cheese; toss to coat.
Nutrition Facts : Calories 370 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 432mg sodium, Carbohydrate 62g carbohydrate (0 sugars, Fiber 6g fiber), Protein 15g protein. Diabetic Exchanges
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